Chinese Food
South American prawn and seaweed with rice and sushi rolls
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My husband has been talking about wanting sushi these days. He has been working overtime during the new year's day. I also feel sick all the time. I'm not in a good mood. On the last day of the holiday, he is still working overtime. Alas. I love him. I'd better get up and meet him. I'll bring sushi to work and make a bowl of tomato, laver and egg soup for lunch. Porphyra and rice is a very common Korean cuisine. It's very similar to sushi in Japanese cuisine. But it's a lot easier. The common way is to use laver to wrap cooked rice, vegetables and meat. I made this kind of rice with sushi sauce as reference, so it's more delicious. It's four rolls for two.
Cooking ingredients
Cooking Steps
Step1:Steam two bowls of rice. Don't be too soft. Rice grains taste better than q-shells.
Step2:8 South American prawns. Wash them, remove their heads and shells. It is better to treat the shrimp more than 10 cm long.
Step3:Use a toothpick to pick out the shrimp thread at the first joint of the shrimp tail. If the shrimp is fresh, you can pull out the whole shrimp thread with one pull.
Step4:Spread the plate flat. Sprinkle salt and marinate with cooking wine for more than 8 minutes.
Step5:After marinating, pour out the wine juice. Add steamed fish and soy sauce. Put on the steamer and open fire. When the water is turned on, steam for 5 minutes. After steaming, let it cool. Take out the shrimp. Arrange a few knives on the belly of the shrimp. Let the shrimp stretch out.
Step6:Cut the cucumber into long strips about 1 cm thick. If the celery core is too thick, cut it.
Step7:The steamed rice is cool to not hot. Mix in some white vinegar or cold vinegar according to the taste and stir evenly. Put vinegar to make the rice disperse and not touch your hands. Spread it on the seaweed and also cover the fishy smell of fish and shrimp. So put vinegar is good. It's best to lay a silicone pad under the sushi roll curtain to prevent slipping. Spread the seaweed slices in the middle of the rolling curtain. Spread the rice evenly on the sushi seaweed with bamboo scraps. Don't be too thick. Leave a gap at the end. Spread cucumber strips, celery core, two shrimps (just in length), radish strips or shredded mustard on the first half. Sprinkle a little coriander.
Step8:Lift up the roller shutter and roll it up. At the beginning, tighten it. Wrap the sandwiched vegetables and meat in the middle. Apply pressure after rolling. Push forward while rolling the roller shutter backward in the opposite direction until all pieces of seaweed are rolled up. My roller shutter is a gift of seaweed. Quality Ha ha. Please don't laugh.
Step9:It's just four rolls. The first roll of rice is a little thick, so it looks a little thick. Ha ha. Next time, divide the rice into four parts and then roll it.
Step10:Cut small pieces. Each piece is about 1.5-2CM thick. The knife must be sharp.
Step11:With a bowl of tomato, laver and egg soup. Enjoy it.
Cooking tips:1. Steamed shrimps will curl up into a ball. After a few strokes on the belly of shrimps, the shrimps can stretch and be easily spread on rice. 2. At the beginning of the roll, make sure to roll the vegetables and meat tightly. Otherwise, it is easy to scatter the stuffing when cutting small pieces. 3. The knife used for cutting must be sharp. If the rice sticks to the knife, you need to wipe the knife repeatedly before cutting. There are skills in making delicious dishes.
